Broiled Salmon Dinner
|Lemon juice||1⁄4 Cup (4 tbs)|
|Marjoram leaves||2 Teaspoon|
|Onion salt||2 Teaspoon|
|Frozen hash brown potatoes||12 Ounce (1 package)|
|Melted butter/Margarine||1 Tablespoon|
|Seasoned salt||To Taste|
|Salmon steaks||4 (1 inch thick)|
|Canned peach halves||1 Pound, drained (1 can)|
|Chopped chutney||1 Tablespoon|
Mix lemon juice, marjoram and onion salt; set aside.
Grease broiler rack.
Place frozen potatoes on rack; brush potatoes with melted butter and season lightly with seasoned salt and pepper.
Set oven control at broil and/or 550°.
Broil potatoes 4 to 5 inches from heat 5 minutes.
Brush potatoes again with melted butter.
Place salmon on rack; baste with melted butter and half the lemon mixture.
Broil 4 to 5 minutes.
Turn salmon and potatoes; baste potatoes with melted butter and season with seasoned salt and pepper.
Baste salmon with melted butter, remaining lemon mixture and season lightly with pepper.
Place peach halves on broiler rack.
Spoon 1 teaspoon chopped chutney into each peach half.
Broil potatoes, fish and peaches 4 minutes or until fish flakes easily with fork and potatoes are golden brown.